Despite generating a huge buzz after opening his chic, contemporary Italian spot in August, Giovanni Rocchio still wasn't content, so he hired chef de cuisine Daniel Tackett to "bring Valentino to the next level," he says. "Different styles, same flavor profile."

Don't worry. Rocchio still is handcrafting his stunning pastas, while Tackett focuses on entrees, such as lamb loin with red quinoa, almonds, black trumpet mushrooms and pea puree ($38). It's an example of the type of molecular technique he occasionally uses to achieve unusual textures but restores the presentation so it doesn't actually look deconstructed – a balance of traditional and radical approaches.

"I want it to be familiar and comfortable," says Tackett, who worked at the likes of Alto in New York City. "I tend to use the same flavors and overlap them in different notes, building layers with subtlety that pops in your mouth."

His other highlights are black sea bass with broccoli, fregola pasta and saffron mussel emulsion and branzino with romesco puree, fiddlehead ferns and zucchini (both $38).

Tackett isn't the only chef from New York whom Rocchio recently hired. Pastry whiz Juan Espinoza is adding desserts such as vanilla yogurt panna cotta and budino of dark-chocolate mousse and hazelnut cream (both $12).

Mixologists have their own updates: Red Chill with tequila, gin, blood orange, jalapeno, St. Germain liqueur and What a Pear with pear-infused cognac, ginger extract, pear purée and Champagne (both $14).

"Our menu is internationally inspired, so I'm always looking to incorporate different flavors from around the world," says executive chef Hector Lopez. "The new dishes keep in tune with this philosophy, offering a sense of adventure but still being approachable."

This down-home stop in Regency Court plaza has put the finishing touches on a makeover that began after the New Year.

"We are very fortunate to have many long-term customers who eat with us multiple times a week, and the feedback that we got was that after 18 years, they would like to see the interior spruced up and updated . . . and they were right," says owner Craig Larson.

The most obvious change is the barn-red walls painted over the old dark mustard, but nearly everything was revitalized down to the takeout counter and restrooms. Industrial metal light fixtures have become a focal point, and new tables and chairs spruce up inside and outdoor seating, including eight more booths. Five new TVs make a total of 11, and a new awning graces the patio. A large Shell sign blazes inside, a souvenir that Larson found discarded at a North Carolina gas station during a road trip. "We actually tied it to the roof and drove it back to Florida," he says.

Half-rack baby-back ribs for $9.99 on Saturdays has been added to the daily promotions, and tableside s'mores ($7.99) now complement bestsellers of pulled pork sandwiches ($8.99) and crispy chicken salad ($10.99).

"We actually bring a miniature grill to the table along with marshmallows on a skewer, chocolate bars and graham crackers and let the guests build their own . . . lots of fun!" says Larson.